When meat turns grey: Understanding the natural process
The colour of meat is one of the key indicators of its freshness. However, sometimes meat can take on a greyish hue. What causes this, and does it mean the product is no longer fresh? We explain.
Meat that is initially a deep red can sometimes start to lose its rich colour during storage. The key player in this process is myoglobin, a protein responsible for storing oxygen in muscles, giving them their colour. When exposed to air, myoglobin undergoes oxidation, leading to a change in colour.
But what exactly is happening? The explanation is quite simple. When myoglobin combines with oxygen, its structure changes, causing the meat to take on a greyish hue. This process is entirely natural and does not necessarily mean the meat is unfit for consumption. If there are no other concerning signs, such as an unpleasant smell or inappropriate texture, the beef or pork can be consumed without worry.
How to properly store meat?
Nothing affects the freshness of meat like the way it is stored. Sometimes, just leaving meat in an unsealed package can lead to a noticeable colour change within a few hours. Air is the greatest ally of the oxidation process, which changes the bright red hue to grey.
So how should you properly store meat? First and foremost, it should be protected from oxygen exposure. However, if the meat has already taken on a slightly grey colour, it doesn't necessarily spell disaster. Simply pay attention to whether other worrying symptoms appear that might indicate spoilage.
How to check the freshness of meat?
When standing in front of a shop display, it's best to look at several features of the meat you want to buy. When assessing freshness, it's worth paying attention to not only the appearance but also the smell. Fresh meat has a neutral scent. If it starts to smell unpleasant, it means it's not fresh.
When evaluating meat, it's worth considering its colour. Although the shade may vary slightly depending on store lighting, a greenish or yellow colour is not normal. It's most often linked to spoilage, indicating it's time to look for another option.
How to choose good meat?
In the shop, it's best to examine the meat in daylight and check its true colour. Refrigerator lights can be misleading, giving the meat a better shade than in reality. In the case of packaged meats, consistently check the ingredients and expiry date. Avoid products that contain fillers and colourants affecting quality or are past their expiry date.
